Preheat oven to 350 degrees. Spray a 9-inch springform pan with cooking spray. Place cookies in a small food processor and make crumbs?or place cookies in a large resealable bag and crush with a rolling pin. Scatter crumbs in the bottom of the pan and press down.

Bake for 10 minutes, remove from oven and allow to cool. Meanwhile, place cream cheeses and cottage cheese in a large mixing bowl or in a blender. Beat with an electric mixer or blend until smooth and creamy. Add egg and beat/blend into cream cheese mixture, followed by egg whites, beating until blended. Add lemon juice, zest and sugar, and beat/blend until well combined.

Empty cheesecake filling into springform pan. Bake in oven for 50 minutes, until the center is almost set. Remove from oven. Run a palette knife around the outside of the cheesecake to allow air to circulate a little, and cool on a wire rack. Carefully remove rim of pan, then chill for at least 4 hours. Top with berries.

Preheat the oven to 425°F (220°C). Coat four 1-cup soufflé dishes or small baking dishes with cooking spray. Combine the berries and orange zest. Divide between the 4 soufflé dishes. In a small bowl and using a fork, combine the remaining ingredients to make a crumble topping. Sprinkle on top of the fruit. Bake until crisp and the fruit is done, about 15 minutes. Serve warm. Makes 4 servings.

Calories: 128 Fat: 4 gm Carbohydrates: 17 gmFiber: 6 gm

Note: Vary the berries, using blueberries, boysenberries, loganberries, or raspberries.

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